This lime and coconut chicken soup is my favorite Thai soup. With its tangy, sweet and spicy flavors, I bet you will love it, too!
4 c chicken stock (I used two cans of low sodium broth.)
5 c of coconut milk (I used two cans.)
4 Kaffir lime leaves (I used 1 bay leaf, and zest of one lime.)
Galangal – 8 pieces (I used 1.7 oz of ginger cut in thick slices)
1 T lemongrass paste
2 tomatoes – cut in wedges
6–10 oz of mushrooms (I used button mushrooms, but next time would probably try some oyster mushrooms)
2 oz red onion or 1 small onion sliced thin
16 large shrimp or 2 poached chicken breasts, sliced thinly into strips
6 T Thai fish sauce
6 t palm or brown sugar
4 T fresh lime juice
Chili oil to taste
Cilantro to garnish
Combine chicken stock, coconut milk, kaffir lime or substitutions and ginger or galangal and lemongrass paste in a medium sized pot. Simmer uncovered about 15 minutes until the broth is nice and infused and you can smell it.
Add tomato, mushrooms, and red onion and wait until the vegetables are almost cooked.
Add protein of choice, or some of both, fish sauce and palm sugar.
Add a squeeze of lime to each bowl.Feel free to make it your own by adding some chili oil and cilantro.
Please see post above for more information.
Keywords: tom ka soup, tom kha soup, tom ka gai soup recipe, thai coconut soup, thai soup chicken